Why it works: Brandy and cream are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 2,635 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓
Custards, Creams and Desserts
Ingredients
Directions
Cook the fruit until quite thick.
Strain the mixture and let it cool until it sets.
Pour the mixture over the fruit.
Add a few drops of liquid cochineal or slices of beets while boiling for color.
Stir in 1 teaspoon of brandy for added flavor.
Serve with cream or boiled custard.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Brandy + creamtop 16% of all pairsSmell alikelowCooked together2,635 recipes
Shared aroma: 2-heptanol (bitter, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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